This weekend, among other things, I finished off the last of my blueberry pumpkin protein muffins, so I thought it was time to share the recipe (in time for me to make more, but this time with cranberries). But first, how about a little rewind of the weekend?
Joining up with Katie (who is due so soon!) for Marvelous Monday!
Well, I have to back up to Thursday because while yes, it was Thursday, it wasn’t just any Thursday but rather sushi date night with Tiffy! I took her to one of my favorite spots Yuzu (in Noble Square/West Town), and we FEASTED. The lighting in there is tremendously low, but their work is amazing. I got hamachi sashimi, grilled cauliflower from their Robata grill x2, and their fantastic tuna poke, and we shared edamame and I helped Tiffy with her roll (which I can’t remember the name of but had tempura shrimp) and she had the Philly roll to herself (she always gets it!). Washed down with an Allagash White, it was a fantastic evening with a fantastic lady.
Friday was pretty run of the mill, but it concluded in a way that was anything but: another date with blogger friends! Ellen, Ellie and I have been declaring our love of D4 sweet potato fries on Instagram and blogs for a while now, and we decided to make it official with a trip to the place in question and a shared basket of fries. Sadly, this might be the one time that I’ve gotten sp fries from D4 that weren’t fresh perfection (but they were still better than just about any other fries out there). Because Alex wasn’t there for me to eat off of, I added shrimp to my kale grapefruit salad (and had a Goose Island 312 for good measure. I already know I adore Ellen, and after meeting Ellie a few weeks ago at the dog park (such a coincidence), I knew that the three of us would have a great time. What I really loved? Not a word of blogging or social media, or any of that. We talked about REAL things/topics/the silliness of our lives. I loved it. Definitely need a redux!
Saturday morning, I bundled up for coaching, and guess who I got to go with me–Alex! He got to wear his new tights, and I was glad to have him a) because I love that he went and b) I was flying solo as a coach again. It was great to have him as reinforcements. Also, please explain how he was running without gloves (he pulled his long sleeve down and then hooked the thumb holes of his light jacket over it) and his hands were HOT and I had on gloves and my hands were numb with cold. He even sweated in his hat. I. don’t. get. it.
After noshing on pumpkin beers ($2 apiece because they were trying to get rid of them!) and more fries than you could shake a stick at (seriously, it was absurd), we headed home and laid low. I made a great Hello Fresh dinner (more to come on that). Definitely one to share and make again.
Sunday, I woke up stupidly early (3 AM), so Ridley and I cuddled on the couch and I got caught up on comments and emailed various giveaway winners. Finally, we ran some errands and took Ridley to the dog park (where she was the “star” of her own show and was bananas), then came home and headed for the regular gym and grocery trip.
And $165 later… um yeah, we got groceries. But so many things were on sale!! It’s not my fault!! They made me!
Then it was time to put up some of our decorations and clean out our apartment a bit. I’ve been collecting various treats for the Suzlyfe Blogiversary Giveaway box for months, and it felt so good to have that finally out of the office! Our next task is to get our lights hung up. Chances that we leave them up until we move out (as we did at our last place)? Pretty high, knowing us!
I also tried and half failed at put up window draft guards. I didn’t clean the frames, first of all, and, well, it went downhill from there. If I don’t think they are helping in the next few days, I’ll probably just take them down. Oh, and let’s be real, I started it, got frustrated, and made Alex do it. #truelife
A good weekend of good people, good food, good running, and just good feels. I would be happy if each and every weekend looked like this one! (well, with a UVA win, that would have been better, but you can’t have everything, lol).
In my survey, many of you all said that you weren’t so into my recipes, but then in the comments for my blogiversary, many asked for more recipes, so I am going to keep doing what I am doing and sharing recipes as they feel appropriate, and with a bit of extra interest (such as my weekend recaps) alongside them.
Blueberry Pumpkin Protein Muffins (Gluten Free)
I developed this recipe in response to a few conditions:
- I have to give props to Sarah, as she helped inspire this recipe with her sweet potato blueberry bread, which stimulated me to buy blueberries (on sale) at the store.
- After my epic weekend of baking, I had plenty of zucchini based goodies, so I didn’t want a zucchini bread.
- I had used up almost all of the chickpea flour and protein powder that I had aimed to use up.
- I had about a cup of pumpkin that needed using, and only a little bit of egg whites and Greek Yogurt left
Et voila. I guess I should call these “Clean out the cupboards and fridge” Blueberry Pumpkin Protein Muffins! Want to make these without protein powder? No worries! Use pastry flour or GF all-purpose flour. I like the chickpea flour (extra protein and fiber), but it can get very dense, so you don’t want to use it only). This is a great recipe that combines flavors of all seasons–just sub out sweet potato when pumpkin isn’t in season, and various fruits as you like!
Blueberry Pumpkin Protein Muffins (Gluten Free)
|Prep:||Cook:||Yield: 12 muffins||Total:|
Combining flavors of fall and spring, these gluten free blueberry pumpkin protein muffins are perfect for all seasons!
- Dry Ingredients:
- 1/2 cup Gluten Free Vanilla Protein Powder (vegan bakes better)
- 1/2 cup Chickpea Flour
- 1/2 cup Old Fashioned Gluten Free Oats
- 1 TBSP Sweetener of choice
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/2 tsp salt
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- Wet Ingredients:
- 1 cup Pumpkin Puree
- 1/4 Cup Liquid Egg White
- 1/2 Cup Plain Greek Yogurt
- 1/8 cup Maple Syrup
- 1/2 cup Fresh Blueberries
- Preheat oven to 350*F
- Combine Dry ingredients in large mixing bowl, whisk together wet ingredients in a separate bowl. Toss majority of the blueberries in the dry ingredients bowl, then add wet ingredients to dry and fold gently. Fold last blueberries in.
- Bake 20-25 minutes, turning 1/2 through.
- Remove, cool, and enjoy!
Seriously, so delicious, and I love the pop of blueberry. Plus, these pumpkin muffins aren’t too sweet, so you can have them as a snack, with dinner, or with Greek yogurt or ice cream for dessert!The perfect protein muffin for any time of day and any season! YUM #glutenfree #healthyrecipe Click To Tweet
Linking up with Foodie Friday (Farrah, Annmarie, Esther, and Jess), Friday Favorites (Heather), Meatless Monday (Sarah and Deborah) and another Meatless Monday (Rachel and Annmarie), Food and Fitness Sunday (Ilka and Angela).